Filled piquillo peppers with minced meat

120 min
Type of dish: Vegetables, Meats
Temperature: Hot
Meses de temporada*: January, February, March, April, May, June, July, August, September, October, November, December
Allergens:
Eggs
Eggs
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Piquillo peppers 15.0 ud
Garlic, bulb 1.0 ud
Onion 0.15 kg
Minced meat 0.3 kg
Table salt 10.0 g
Ground white pepper 0.5 g
Veloute sauce made with white stock 0.1 l
Tomato sauce 0.015 l
Plain flour 0.012 kg
Eggs 1.5 ud
High oleic oil 0.15 l
Espagnole sauce (as a cream sauce) 0.75 l
Parsley 1.25 g
See Recipe
Plain flour 0.004 kg
Margarine 0.004 kg
Table salt 0.1 g
White stock 0.1 l
See Recipe
Onion 0.005 kg
Garlic, bulb 0.008 ud
Green pepper 0.003 kg
Diced tomato 0.02 kg
Sunflower oil 0.001 l
See Recipe
Garlic, bulb 0.5 ud
Onion 0.1 kg
Carrots 0.025 kg
Leek 0.15 ud
Green pepper 0.015 kg
White wine 0.025 l
Plain flour 0.012 kg
Sunflower oil 0.025 l
Tomato sauce 0.05 l
White stock 0.75 l
Elaboration

To make the spanish sauce (fast way).

To make the sauce velouté from the stock:

  • Make a roux with 70 g of flour and 70 g of butter per each litre of white stock.
  • Add in some tomato sauce to colour the sauce.

To make the filing of the peppers:

  • Sauté the garlic and onion cut into brunoise, add in the minced meat. Sauté and season with salt and pepper.
  • Deglaze and add in the tomato velouté. Allow to cool.
  • Fill the peppers, coat them with egg and breadcrumbs and fry. 

PLATING

  • Pour some Spanish sauce over the peppers and let this cook for 5-10 minutes.
  • Place the peppers on a plate (3 per person) and pour some sauce over them.
  • Lastly, decorate with chopped parsley. 
Nutritional information (1 portion)
Energy
426.71
kcal
Carbohydrates
24.16
g
Proteins
17.42
g
Lipids
27.54
g
Fiber 7.68 g
Saturates 7.1 g
Monounsaturated fatty acids 12.85 g
Polyunsaturated fatty acids 5.97 g
Cholesterol 105.28 mg
Calcium 217.83 mg
Iron 4.93 mg
Zinc 2.71 mg
Vitamin A 319.82 ug
Vitamin C 55.41 g
Folic acid 171.15 ug
Salt (Sodium) 873.58 mg
Sugars 15.66 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.